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Triple-Layer Lemon Cake

I got this recipe from a book (sorry I don't remember which one) and per my family and co-workers, this cake has a delicious not-empowering lemon flavor. I had tried other lemon recipes, but I have to say this is the best yet. This cake is moist and delicious. I hope everyone enjoys.


  • 1 cup butter 4 eggs 2 1/3 cups all purpose flour ( I use unbleached) 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups sugar 2 tablespoon LORANN Lemon Bakery Emulsion 1 tablespoon vinegar plus enough milk to measure 1 cup Lemon-Cream Cheese Frosting 1 teaspoon lemon flavoring 6 ounce softened cream cheese 1/2 cup softened butter 4 1/2 to 4 3/4 cup powdered sugar


Preheat oven to 350 degrees In a medium bowl stir flour, baking powder, baking soda, and salt; set aside. Beat butter in mixer on medium to high speed for about 30 seconds. Add sugar, and lemon flavoring untill light and fluffy. Add eggs one at a time, beating well after each one. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Spread into 3 8x2 or 2 9x2 pans. Bake for about 25 to 30 min. or until toothpick comes out clean. Frosting: Beat lemon flavoring, cream cheese, and butter untill light and fluffy, gradually add powdered sugar untill frosting reaches spreading consistency.

Comments (3)

Can you use a lemon extract instead of the emulsion?
I am pretty sure you can use the lemon extract, but I don't know if this will give it the same flavor. If you have a HobbyLobby store you can find the emulsion there.
I made this tonight. It's been a long search for a lemon cake with a good texture and flavor.
I thought the raw batter was delicious, best batter I've ever had maybe. It baked well (needed 10 more minutes for 9 inch rounds), was moist and had a very smooth texture. The batter smelled like boxed lemon and was very thick, but once baked it had a unique (in a good way) lemon flavor.
I tried it without the icing first and it tasted really great, but I thought it might be a bit too sweet. I made the icing, and had to increase the recipe because I could tell right away that it wasn't going to cover two 9-inch layers. I just added the extra 2 oz of cream cheese from the package and another couple of table spoons of butter. I added a whole extra teaspoon of the lemon emulsion. It needed it. I added sugar until it thickened up, probably a total of 6 1/2 cups. It really needed more to be the consistency I like, but I'm glad I didn't add it.
The cake was very sweet and the icing tasted delicious, but together it was just too sweet. It takes a lot for me to say that, but it was. I don't think I'm good enough at baking to adjust the recipe by a half cup of sugar to make it "right," so I'm afraid I'm back to looking for just the right recipe.
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